The Dough Doctor addresses making pizza with low protein flour Q: Our regular high gluten flour has gone through the roof cost wise. I’ve got an opportunity to buy some lower protein content flour at a much cheaper price. What do I need to do to allow me to use this...
Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some...
Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust,...
I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, need to concentrate on are dough temperature and fermentation time. In studies that we have conducted, we found that...
Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking it. Fermentation provides dough conditioning, making the dough easier to shape. It also reduces the propensity of the dough to bubble...
Technology is like the forces of Mother Nature –– you may or may not like it, but once it begins heading in your direction there isn't much you can do about it. You can either embrace it or step aside and let it pass you by. Usually, embracing it is the...
There is nothing that can be done that I am aware of. Yes, there are a host of different flour types that you can replace a portion of the wheat flour with, such as spelt flour, rice flour, amaranth flour and buckwheat flour, but all of these options are actually more...
Q: I'm getting ready to open my first store soon and I'm looking at the different pizza pans that are available. The anodized finish pans are more expensive than the bright, spun aluminum pans. Are they really worth the extra cost? A: In my humble opinion, yes, the...
Take and bake pizza has finally grabbed the attention of mainstream operators and questions abound on how to make take and bake pizzas. They are really not that difficult to make as evidenced by the fact that some operators don’t do much more than just dress a...
Question: Should I cook or not cook my pizza sauce? Answer: Okay, this doesn’t address dough, but it is a common question nevertheless. I can’t tell you not to cook your sauce, but I can give you some reasons why I personally wouldn’t want to cook my...
Here we are, October and National Pizza Month. It’s time to celebrate! For some operators the summer has been slow, but now that kids are back in school, pizza is back on the menu again for social and school functions, and home meals for families on the go. This is...
Why is oil or shortening used in pizza crust production? Oil or shortening, in general, seem to be those ingredients used in pizza crust production that many know little (if anything) about — except that they are an integral ingredient. What oil actually does, to most...
